1-Bloom cocoa and mix dry ingredients: Whisk hot coffee with cocoa powder and let bloom; separately whisk flour, baking powder, baking soda, salt, and optional cinnamon.

2-Mix the wet ingredients: Whisk sugar, oil, and melted butter; add eggs and yolk, then whisk in buttermilk, vanilla, red gel coloring, vinegar, and the bloomed coffee-cocoa mixture until uniform.

3-Combine the batter: Sift dry ingredients into wet mixture in three additions, whisking gently until just combined and no streaks remain; avoid overmixing.

4-Bake the cake layers: Divide batter evenly among three 8-inch light-colored aluminum pans, tap to release bubbles, bake at 325°F for 25–30 minutes until a toothpick comes out clean; cool 10 minutes in pans, then invert onto racks to cool completely.

5-Make the cream cheese frosting: Beat room-temperature cream cheese and butter until smooth and creamy, add vanilla, then gradually add powdered sugar; beat until light and fluffy.

6-Assemble the cake: Place one layer flat side up, tuck parchment strips underneath, spread about one-third of frosting; repeat with second layer and another third; top with final layer flat side up, frost top and sides quickly while frosting is soft.